Chickpea and Sweet Potato Pureed Soup
Not forgetting that the last months of the year is sweet potato season, today we have some leftover chickpea and sweet potato pureed soup made the day before, reheated the next day and served with boiled/steamed chicken dumplings*, making this a light yet comforting one-dish meal.
* These were store-bought frozen chicken dumplings. Boil (or cook) them according to package instructions and serve with any accompaniments you wish e.g. Broccoli, Cabbage with Dumplings/a>, Butternut Squash, Veggies with Dumplings
The chickpea and sweet potato soup was adapted from Forks over Knives. The puree was made with garlic, onions, chickpeas and sweet potatoes. Yes, just four ingredients with a good pinch of sea salt and ground white pepper to taste.
I am sure the original soup is full of flavor with the use of spices and aromatics. However, this short-cut version might be short on ingredients but definitely not on flavor. There is almost a very subtle "hummus" taste due to the chickpea and garlic. The sweet potatoes give a nice balancing touch on natural sweetness.
Chickpea and Sweet Potato Pureed Soup
adapted from Forks over Knives
Ingredients:
1 can no-salt organic chickpea (Eden Organic), drained
1 small sweet potato, baked to cook, then mash up
1/2 small-medium onion, finely minced/chopped
3 cloves garlic, finely minced
Salt and ground white pepper to taste
Directions: Saute the onions, and garlic in coconut oil in a deep soup pot till onions are translucent, add the chickpeas, and broth (vegetable broth or can be water, enough to immerse the chickpeas) and bring it to boil with the onions, garlic for about 10mins, then add the cooked sweet potato and allow to simmer for about 10 mins. Turn off it. Allow to cool for about 10 minutes, then use an immersion hand-blender and blend the mixture in the pot till it turns to a thick puree. Warm up the puree mixture in the pot. Sea salt and ground white pepper to taste. Serve soup as a side dish to a main entree e.g. salmon en-papillote or sandwiches/wraps. Store any leftover soup in air-tight container in the fridge for not more than three days.
Tag: chickpea sweet potato soup
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